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Crostini

Crostini are one of my favorite appetizers, or a great side to a soup, salad, roast… they go with a lot. They’re a fun way to use veggies too, and fruit. During the wintery months, I like to put broccoli and Cheddar or Gruyère on them, or apples, jam, and Parmesan. They’re pretty versatile. Veggies or fruit, olive oil, salt and pepper, cheese, and you’re ready… oh, and don’t forget the bread.

Recipe Summary

I usually slice the bread, top it, then bake. You can also slice, bake, top, bake, which will make for a crispier crostini. Either way is good to me. Depends on your toppings. Some of the ones I made could have been good toasted a bit first, as they can get soggy if they sit around for a while… buuuuut, are they really going to sit around? In my experience, these things go pretty quickly.